I've made this family favorite for years - it's a winner! The hot marinade keeps the coleslaw mixture crisp. For a colorful slaw, use a mixture of red and green cabbage.From The New Food Processor Bible by Norene Gilletz (Whitecap).

Yield:12

Ingredients:

1 head cabbage (about 3 lbs/1.4 kg) -

1 green bell pepper, cut in chunks -

3 carrots (or 12 mini carrots) -

2 cloves garlic -

3 green onions, cut in chunks -

1 cup white vinegar -

3/4 cup oil -

1/2 cup sugar (see Note) -

1 tsp salt -

1/4 tsp pepper -

Instructions:

Slicer: Discard soft, outer leaves. Cut cabbage into wedges to fitfeed tube. Discard core. Slice, using very light pressure. If toothick, chop in batches on the Steel Blade, using quick on/off pulses.Slice green pepper, using medium pressure. Empty into a large bowl.

Combine ingredients for marinade in a saucepan or microwaveable bowl.Heat until almost boiling (2 to 3 minutes on HIGH in the microwave),stirring occasionally. Pour hot marinade over coleslaw mixture and mixwell. Refrigerate.

Yield: 12 to 16 servings. Keeps about 1 month in the refrigerator.

Note: Coleslaw won't keep as long if sweetener is used instead ofsugar. Some sweeteners become bitter when heated.

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